Chocolate Nutella Banana Cake
User Reviews
4.8
Chocolate Nutella Banana Cake
Description
This Chocolate Nutella Banana Cake starts with a banana sponge cake made by creaming softened butter and sugar with vanilla extract, then incorporating eggs, dry ingredients (flour, baking powder, soda), sour cream, and ripe mashed bananas. The batter is baked in a 7- or 9-inch round pan until a toothpick comes out clean, indicating moist and tender crumb.
Once cooled, the cake is sliced into three even layers and filled with a layered chocolate Nutella cream. This cream is made by heating heavy whipping cream and pouring it over chocolate chips to melt, combined with softened butter, Nutella, and additional cold heavy whipping cream, yielding a rich, spreadable frosting.
The combination of moist banana cake with the decadent chocolate Nutella cream layers creates a dessert featuring a balance of fruit sweetness and smooth chocolate hazelnut flavor, suitable for celebrations or special occasions.
Ingredients
Banana Sponge Cake
- 1/2 cup butter softened, unsalted
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 cup sugar
- 2 egg
- 1/2 cup sour cream
- 3 banana ripe
Chocolate Nutella Cream
- 2 1/2 cups chocolate chips
- 3/4 cup heavy whipping cream
- 1 cup butter softened at room temperature, unsalted
- 1 cup Nutella
- 1 cup heavy whipping cream extra cold
Instructions
Banana Sponge Cake
- Pull the butter out of the fridge and let it soften at room temperature. In a bowl, combine the flour, baking powder, and baking soda.
- In a stand mixer, beat the softened butter, vanilla extract, and sugar until the texture is smooth.
- Beat the eggs into the butter mixture. Fold in half of the flour mixture into the butter mixture.
- Fold the sour cream into the batter, followed by the rest of the flour mixture. Stir everything together until the texture is smooth.
- Mash the bananas until smooth and stir into the cake batter.
- Pour the cake into into an oiled 7 or 9-inch round pan. Bake it at 350°F for 30-40 minutes. To gauge doneness, stick a toothpick into the center of the cake. If it comes out clean, it's ready! Allow the cake to cool to room temperature.
- Slice the cake into three even layers.
Chocolate Nutella Cream
- Bring the heavy whipping cream to a light boil. Pour the heavy whipping cream over the chocolate chips and let the mixture sit for a few minutes to allow the chocolate to melt. Whisk until smooth and set it aside to cool at room temperature.
- Beat the butter and Nutella together. Stir in the chocolate mixture. Add heavy whipping cream and whip until stiff peaks form.
- Spread a generous amount of cake cream between the cake layers. Using the remainder of the cream, frost the outside of the cake.
- Decorate the cake as you wish. A little dusting of cocoa powder and chocolate chunks around the edges is our favorite!
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Servings
Amount Per Serving
Calories 765 kcal
% Daily Value*
| Calories | 765kcal | 38% |
| Carbohydrates | 67g | 22% |
| Protein | 6g | 12% |
| Fat | 54g | 83% |
| Saturated Fat | 36g | 180% |
| Cholesterol | 137mg | 46% |
| Sodium | 102mg | 4% |
| Potassium | 302mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 49g | 98% |
| Vitamin A | 1375IU | 28% |
| Vitamin C | 2.6mg | 3% |
| Calcium | 125mg | 13% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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